Episode 12 - Wizarding World of Harry Potter

Authentic Copycat Frozen Butterbeer

*Recipe from www.babywisemom.com

Ingredients

1/4 cup butter (salted or unsalted)1/2 cup brown sugar1 cup and 1/2 cup heavy whipping cream1/2 tsp vanilla extract1/2 tsp salt (IF you DID NOT use salted butter. NO SALT if you used salted butter.)1 cup marshmallow cream4 cups cream soda ice cubes (Put cream soda in ice cube trays and freeze)4 cups vanilla ice cream 4 tsp butter extract8 TB homemade butterscotch2 cups cream sodaMagical Whipped Cream (to top)

Instructions

Heat your butter in a medium saucepan over medium heat. Do not burn the butter, just heat until melted.Add brown sugar and salt (if you used unsalted butter) and mix well.Once the sugar has dissolved some, add 1/2 cup whipping cream. Mix Well.Bring the mixture to a boil. Make sure to stir frequently as it comes to a boil so it doesn't burn.Boil until the mixture thickens. You want it to coat a spoon. This can take up to 10 minutes, but can be done quicker. Check the coating frequently.Let cool. Add vanilla. Set aside. This completes your homemade butterscotch.Combine 1 cup whipping cream and marshmallow cream in a mixing bowl. With beaters, mix the ingredients just until a little stiff. You want it somewhat runny still and do not want it stiff like typical whipped cream. This completes your magical whipped cream.In a blender, add cream soda ice cubes, ice cream, butter extract, homemade butterscotch, and cream soda. Blend well.Pour into glasses and top with magical whipped cream. You may also drizzle with extra butterscotch.

Pumpkin Pasties

*Recipe from www.thebakerupstairs.com

Crust Ingredients

1 1/2 cups flour1 tsp sugarpinch of salt1/2 cup cold butter1 package of cold cream cheese, cut into pieces

Or you can short cut by using pre-made puff pastry dough or pie crust.

Filling Ingredients

3/4 cup canned or fresh pumpkin puree2 large eggs, dividedpinch of ground cloves1/4 tsp ground ginger1/2 tsp cinnamon1/4 tsp salt1/3 cup sugar

Instructions

In a medium bowl, whisk the flour, sugar, and salt. Grate the butter into the flour mixture and blend using a pastry blender or fork, until the pieces are no larger than pea-sized.Add the cream cheese and mix until the dough starts to come together. Turn out onto a floured surface and shape into 2 balls. Wrap in plastic wrap and chill at least 30 minutes. To make filling, mix together the pumpkin, 1 egg, cloves, ginger, cinnamon, salt, and sugar. Refrigerate until ready to use.After the dough has chilled, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone liner.Roll the dough out into a large circle about 1/8 inch thick, and cut circles out of the dough using a biscuit cutter or a glass cup.Place a small spoonful of filling on one side of each circle, fold over and crimp with a fork to seal. Using a sharp knife, make a few small cuts on the top of each pasty to allow the steam to escape.Beat the remaining egg with 1 TB of water and brush over the pasties.Bake 25 minutes, or until golden brown. Serve warm.